Recipes

Salted Dark Chocolate Chip Cookies

Salted Dark Chocolate Chip Cookies

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Salted Dark Chocolate Chip Cookies
I'm not a big fan of sweets. These Salted Dark Chocolate Chip cookies creates a balance of bitter, salty and sweet all in one cookie. The dark chocolate adds a nice bitterness, the cookie dough itself is buttery and sweet and then the addition of flaked salt on top balances it all out. The original recipe is from Food52. I altered some of the ingredients.
Ingredients
  • 1/2 Cup Unsalted Butter at Room Temp
  • 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Turbinado or Demerara Sugar
  • 3/4 Cup Packed Dark Brown Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Paste (or extract)
  • 1 3/4 Cup All-Purpose Flour (Plain Flour)
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 6 Oz High Quality Bitter Sweet Dark Chocolate
  • For topping Flakey Salt or Freshly ground salt
Instructions
In a bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. You can also do this by hand, you can't over mix this, make sure to cream till the butter and sugar are light and fluffy. You will notice a difference in texture and weight. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Scrape down the bowl to incorporate all of the ingredients! In a medium bowl, whisk the flour, baking soda, and salt to combine.Add the flour mixture slowly! Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish mixing the dough with your hand, make sure all of the ingredients are evenly incorporated. The original recipe calls for the dough to sit overnight. I did it both ways and it does change and deepen the flavor. However if you're in a hurry, you can bake right away. Pre-Heat oven to 360F or 180C. Scoop the dough in 1 tablespoon balls and place on a baking tray lined with non-stick parchment paper. If I have left over chunks of chocolate, I place the chunks on top of the raw dough and sprinkle the flaked salt on top. Bake for 10-12 minutes, rotate the tray as needed for an even bake. Remember, the edges of the cookies should be slightly golden, if the whole cookie becomes golden, they're over done. Cookies will finish baking outside of the oven. Place the cookies on a cooling rack. The cookies last up to two days wrapped.
Details
Prep time: Cook time: Total time: Yield: 12-18 Cookies